3/23/09

Ok so I'm a little late posting for St. Patricks day. But I didn't make this until Sunday. We didn't get or rather have time for a meal on St. Patty's day. But this meal did turn out wonderful and I knew all my friends would love to see the photos and try it out as well.I was inspired on this dish by a wonderful cook over at 5 Star Foodie Blog. She made the original dish and once I saw it I knew I had to make. I love hoisin-glazed salmon and just knew that a hoisin glaze must taste amazing on corned beef. I love corned beef, but sometimes it can be a little boring unless I put enough apple cider vinegar and horseradish on mine then it's good. So after seeing this recipe, I tossed it around in my head and decided to kick it up a few notches by adding my famous sauerkraut relish and a hoisin/ginger reduction. I did serve potatoes with it, but the potatoes were not pictured as they were camera shy.But that charred top, the charred bits of ginger? Oh heavens -- so good. So so so good.

In a large stew pot, combine water, brisket, garlic, pickling spices and peppercorns. Bring to a boil, reduce heat, cover, and simmer for about 2 or 2 1/2 hours, or until meat tenders.In a small bowl, mix hoisin sauce, honey, soy sauce, pepper, and ginger together. Take half of this glaze and reduce it down in a small saucepan till it's a bit thicker (you can add more honey of you want it thicker). After it's reduced, strain sauce through a mesh to remove any big chunks of ginger left; set back in small saucepan to keep warm.Preheat the oven to broil. Remove brisket from cooking liquid, and place fat side up in a high-temp safe baking dish or cast iron pan. Spread some of the hoisin glaze all over the brisket. Put under broiler until a nice crispy top is achieved, I'd say about 4 minutes or until your likeness.Put a nice amount of sauerkraut relish on plate, then top with a good slice of corned beef, then pour some reduction sauce on the sides. Serve with potatoes or whatever you like; remember to always slice corned beef against the grain.

In a medium saucepan combine the well-drained sauerkraut, ketchup, hot sauce, dark brown sugar, worcheshire sauce, and celery seeds. Heat through.The sauce should thicken up, if not just let it reduce for a while on low heat. Makes about 2 cups; I'm certain halving this recipe is ok.

OMG You outdid yourself! Husband works 12 hour + days and is never home for dinner during the week....I am going to surprise him with this St Patty's dinner come the weekend! Plan to also use your molten chocolate cake recipe for his birthday next week!

this isn't my recipe, but i went back to where the original recipe came from (see above) and it said the same thing i did. so what it means is to just boil the corned beef, using enough water for the pot. so i'd say fill your pot with half water? you need just enough to boil up the corned beef as you would normally do.hope that helps you!

glittorgirl:this isn't my recipe, but i went back to where the original recipe came from (see above) and it said the same thing. so what i meant was to just boil the corned beef, using enough water for the pot. so i'd say fill pot with half water? you just need enough to boil up the corned beef as you would normally do. hope that helps you!

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com